Chicken wing drumettes (the upper part of the wing) are a smart choice for air frying—their small size means you don’t have to spend all day cooking endless batches.
Traditional drumettes require tons of oil to guarantee maximum crispy goodness; this genius recipe gets it done with just a tablespoon of super-flavorful sesame oil. To get them extra crispy, give the drumettes a turn during cooking. Serve these Asian-inspired wings over brown rice, or double the recipe and serve as an appetizer.
10 large chicken drumettes
1/4 cup rice vinegar
3 tablespoons honey
2 tablespoons unsalted chicken stock
1 tablespoon lower-sodium soy sauce
1 tablespoon toasted sesame oil
3/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
2 tablespoons chopped unsalted roasted peanuts
1 tablespoon chopped fresh chives
Added sugars 26g
Calcium 1% DV
Potassium 2% DV
How to Make It
Place chicken in single layer in air fryer basket; coat well with cooking spray. Cook at 400°F until skin is very crispy, 30 minutes, turning drumettes over halfway through cooking.
Meanwhile, stir together vinegar, honey, stock, soy sauce, oil, crushed red pepper, and garlic in a small skillet. Bring to a simmer over medium-high; cook until slightly thickened and almost syrupy, 6 minutes. Place drumettes in a medium bowl. Add honey mixture, and toss to coat. Sprinkle with peanuts and chives.
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